Post by JJ Judkins on Mar 11, 2009 21:23:22 GMT -6
* Exported from MasterCook *
BREAKFAST EGG & VEGETABLE PUFF
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 eggs -- beaten
2 cups milk
1 cup Bisquick
1 Pkg shredded Colby or cheddar cheese -- (8 oz.)
1 onion -- chopped
sundried tomatoes -- mushrooms, or other vegetables, cut in bite-sized
pieces
1.Preheat oven to 350. Grease a 9 x 13 casserole dish.
2.In a bowl, combine eggs, milk, and Bisquick.
3.Saute vegetables and stir into egg mixture. Add cheese.
4.Pour into casserole. Bake 40-50 minutes. Serves 8.
presented by Brook Farm Inn
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 786 Calories; 46g Fat (53.7% calories from fat); 55g Protein;
35g Carbohydrate; 2g Dietary Fiber; 1338mg Cholesterol; 662mg Sodium. Exchanges: 5 Lean Meat; 1 1/2
Vegetable; 2 Non-Fat Milk; 5 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
BREAKFAST EGG & VEGETABLE PUFF
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 eggs -- beaten
2 cups milk
1 cup Bisquick
1 Pkg shredded Colby or cheddar cheese -- (8 oz.)
1 onion -- chopped
sundried tomatoes -- mushrooms, or other vegetables, cut in bite-sized
pieces
1.Preheat oven to 350. Grease a 9 x 13 casserole dish.
2.In a bowl, combine eggs, milk, and Bisquick.
3.Saute vegetables and stir into egg mixture. Add cheese.
4.Pour into casserole. Bake 40-50 minutes. Serves 8.
presented by Brook Farm Inn
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 786 Calories; 46g Fat (53.7% calories from fat); 55g Protein;
35g Carbohydrate; 2g Dietary Fiber; 1338mg Cholesterol; 662mg Sodium. Exchanges: 5 Lean Meat; 1 1/2
Vegetable; 2 Non-Fat Milk; 5 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0